Marketers have always known the role that emotions play in consumers' product purchase process. Today, in addition to injecting emotions into new products through advertising, marketers are building emotions into their product designs. Researchers have recognized the importance of measuring emotions embedded in products but the traditional metrics of rating scales fail to reflect the true picture. Various neuropsychological technologies have emerged but none is easily scalable or easy to interpret. Voice analytics, which comprises linguistic and acoustic components, provides a highly viable new solution to marketers' needs. This paper illustrates the potential for mass adoption of voice analytics with a pilot study recently completed in India, illustrating how the analysis of consumers' spoken responses brings a level of insight that traditional rating scales cannot provide alone.
Marketers have always known the role that emotions play in consumers' product purchase process. Today, in addition to injecting emotions into new products through advertising, marketers are building emotions into their product designs. Researchers have recognized the importance of measuring emotions embedded in products but the traditional metrics of rating scales fail to reflect the true picture. Various neuropsychological technologies have emerged but none is easily scalable or easy to interpret. Voice analytics, which comprises linguistic and acoustic components, provides a highly viable new solution to marketers' needs. This paper illustrates the potential for mass adoption of voice analytics with a pilot study recently completed in India, illustrating how the analysis of consumers' spoken responses brings a level of insight that traditional rating scales cannot provide alone.
Research has shown that food choices made by an individual is a result of a complex interaction of a range of factors. Flavour preference, an expression of food choice, is an output of these interactions. This paper examines the influence of cultural contextual factors on flavour preferences by taking aroma as a semiotic system. The attempt is to understand if the semiotic coding of food aroma is idiosyncratic or if there are predictable patterns. And if there are patterns, to uncover some of the rules that guide coding of meanings with food aroma.